Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoons non salted butter
- 1 small baby cabbage, chopped finely
- 1 sprig parsley
- 1 cup chopped beef or chicken livers
- ¼ teaspoon marjoram
- Salt
- Ground black pepper
- ½ cup bread crumbs
- ¼ cup hot water
- 1 egg, beaten
- Chicken stock (look up directions for preparation)
- =
Directions
Melt the butter in a frying pan over medium heat. Put in the small baby cabbage, and parsley and cook for 5 minutes, stirring constantly. Put this mixture into a mixing bowl.
In a separate bowl, moisten the bread crumbs with ¼ cup of hot water, or just enough to make it pasty. Mix bread crumbs into the liver and vegetables. Add in the egg next and mix it all well. Cover and let the mixture sit for about 30 minutes so that it hardens a bit.
Moisten your hands with water or a little bit of oil and form dumplings into about 3 liters of boiling stock or broth and cook, uncovered for about 25 – 30 minutes.